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Mexican Minestrone
2 cups Red Potatoes, diced
2 cups Green Beans, frozen
30 ounces Black Beans, canned drained
29 ounces Stewed Tomatoes ROTEL is a good brand for this
28 ounces Vegetable Broth
15 1/4 ounces Corn, canned drained
15 ounces Garbanzo Beans, canned drained
1 cup Salsa
In a 5- to 6-quart slow cooker (crock pot) combine potatoes and frozen
green beans. Add black beans, undrained tomatoes, broth, corn, garbanzo
beans, and salsa. Cover; cook on low-heat setting for 9 to 11 hours or on
high-heat setting for 4 1/2 to 5 1/2 hours. Serve with warmed
tortillas or tortilla chips.
   
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